* Scrub and pierce potatoes. Coat with cooking spray and rub with garlic salt with parsley; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once.

* Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use.

* In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives and green onions; sprinkle with cheese. Place on a baking sheet. Bake, uncovered, at 375° for 10-12 minutes or until heated through. Serve with tomatoes and sour cream. Yield: 8 servings.